Study Guide #1 for Mid-Term Exam
Biology of Human Nutrition (Biol. 135)
1. Define Nutrients & their classifications as macronutrients, micronutrients, essential; organic; or energy yielding.
2. What impacts our food choices? Is good health important? Which top “killers’ in the US are diet related?
3. What are 4 keys to Happiness? The 8 factors of Wellness? What are the Levels of Organization in the body?
4. Define a calorie (c) to kilocalorie (C). Compared malnutrition, under-nutrition, over-nutrition.
5. What are Valence electrons, Covalent, Ionic and Hydrogen bonds? Compare polar and non-polar molecules.
6. Describe the 5 steps in the Scientific Method. Define controls, sample size, placebo and double blind studies.
7. What are DRIs? RDAs, AIs, EARs and ULs? What are the ABCD’s of Nutrition Assessment?
8. What can you derive from the information on a food label? Does it tell you everything you need to know?
9. Describe carbohydrates and the different categories of carbohydrates? How are these attained from our diets?
10. Discuss the nutritionally relevant mono-, di- and oligo-saccharides. Compare starch, glycogen and cellulose.
11. What is dietary fiber and how is it classified? Why do we need it? How do we store carbohydrates in the body?
12. How do we regulate blood glucose levels? Describe the pancreas and the hormones Insulin and Glucagon.
13. Describe the causes of Diabetes Mellitus Type 1 and 2. What are the symptoms and why is this so common?
14. What is Metabolic Syndrome? Why is it so dangerous? What can this syndrome lead to? Is it avoidable? How?
15. How are salvestrols beneficial to health? What exactly do they do? What kinds of food have high levels?
16. What are the different kinds of artificial sweeteners? Are they a good health alternative? Why or why not?
17. What are lipids are how are they classified? Describe the saturated and unsaturated fatty acids and glycerol.
18. Describe the essential fatty acids and the foods are they found in? What causes fats to go rancid?
19. How are “omega-9”, “omega-6” and “omega-3” fatty acids different from each other? Why are they important?
20. What is a trans fatty acid? Are they found abundantly in nature? What are they used for and are they harmful?
21. What are the functions of lipids in the body? Describe the structure and role of triglycerides and phospholipids.
22. Describe the vital substances derived from Cholesterol (Vit. D, Bile, Cortisol, Sex Hormones) in the body?
23. Describe the clinical signs of deficiencies in beneficial lipids in the diet. Why are canola and soy oil not the best?
24. What are amino acids and how do they make proteins? Name the 9 essential and 11 non-essential amino acids.
25. What are the 4 structures of proteins? What is denaturation? How are proteins synthesized in cells?
26. What is DNA, RNA, a Gene? Briefly describe Transcription and Translation. Is DNA an essential nutrient?
27. What are the functions of proteins in our body? What are some reasons soy is not the best source of protein?
28. Define Gluconeogenesis: Glycogenolysis: Glycolysis: Lipolysis. What are good sources of proteins in the diet?
29. Can we store proteins in the body? What is meant by a “complete” and “incomplete protein”? Give examples.
30. What is Nitrogen Balance? Discuss Protein Energy Malnourishment conditions of Marasmus and Kwashiorkor.
31. Briefly describe sickle cell anemia, phenylketonuria (PKU) and excitotoxins in terms of amino acids.
32. What % of the body is Water? Discuss the Functions of Water in the body and the 4 Properties of Water.
33. List the 3 tissue compartments where water is located. How is water balance maintained? (diet and kidneys)
34. Define osmosis. Describe the Na+-K+-pump and its role in nutrition. How is blood pressure/volume regulated?
35. What are the dangers of dehydration and over-hydration? What is hyponatremia? Describe diuretics.
36. Discuss the hormones involved water conservation. What is pH? What are some acidic and alkalizing foods?